Importance of salt in dairy products and sodium reduction strategies in food and dairy products


AKAN E. , YERLİKAYA O. , KINIK Ö.

AGRO FOOD INDUSTRY HI-TECH, cilt.28, ss.60-62, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 28 Konu: 2
  • Basım Tarihi: 2017
  • Dergi Adı: AGRO FOOD INDUSTRY HI-TECH
  • Sayfa Sayıları: ss.60-62

Özet

Salt (sodium chloride, NaCl) is the oldest food additive known used for the enhancement of the sensory properties of the food, extending their shelf-life and maintaining food safety. Although salt is one of the components that is needed for human body to maintain the normal physiological activity, high intake of sodium found in the composition of salt leads especially to heart disease and high blood pressure, and therefore sodium intake is limited. Usually foods contain more sodium than human requirement and table salt, baking powder and baking soda are the richest sources of sodium. The majority of the consumed sodium comes not from the salt added to the food in dining table but from the processed foods. New salt reduction strategies have been developed for many food products including dairy products. In this review, purposes of using salt in food products and salt reduction strategies including the use of salt substitutes were discussed.